Homemade Pork Ham with Prunes and Walnuts
A tender pressed pork ham studded with sweet dried plums and crunchy walnuts, made in the ham maker.
⏱️ Prep: 30 min🍳 Cook: 90 min
Ingredients
| 1 kg | leg of pork |
| 30 g | dried plums (prunes) |
| 30 g | shelled walnuts |
| — | remaining ingredients from the basic ham recipe (curing salt, seasonings, cold water) |
Instructions
- Follow the basic Tescoma ham recipe: dice about a third of the pork, and blend the remaining meat with the curing salt, seasonings and a little cold water into a smooth, sticky mass.
- Just before finishing the blend, add the 30 g dried plums and 30 g shelled walnuts and fold them through the mass together with the diced meat.
- Line the ham maker with a cooking bag, pack in the meat mass firmly to avoid air pockets, fold the bag over, fit the lid and hook on the springs to compress it.
- Chill the packed ham maker in the fridge for 24–48 hours so the cure sets.
- Cook in a water bath held at 80–85 °C until the core reaches 70–75 °C (about 90 minutes for a 1 kg ham).
- Shock-chill the ham maker in cold water, then rest the ham in the fridge before releasing and slicing.